Hearty butternut squash soup for those rainy autumn nights… can be served as an appetizer as well!
Ingredients (for 2)
- 2 cups butternut squash (about 7 oz.)
- 2 tbsp butter
- 1/4 shallot
- 2 cups vegetable stock
- 1/2 tsp oregano
- 1/2 tsp thyme
- a touch of marjoram
- salt & black pepper
Directions
- Peel, deseed and cut the squash into cubes
- Melt the butter in a deep saucepan, over medium heat
- Add diced shallot and stir fry until golden brown, about 4-5 minutes
- Add the squash, oregano, thyme and marjoram and stir fry for a couple of minutes
- Lower the heat, add the vegetable stock (or water), salt and black pepper
- Bring to a simmer and cook (covered) for 10-15 minutes, until squash is tender
- Transfer the soup to a blender and puree until smooth
- Pour the soup in your serving bowls (or glasses) and serve warm
Best Served With
Warm bruschetta on the side
Tips from the Chef
- For an excellent presentation, top the soup with crispy bacon, a drizzle of extra-virgin olive oil and sage
Cambooza 